Roasted Root Vegetables

Roasted TurnipsOkay, here is another recipe to use the bounty of turnips I was given. I used an assortment of root vegetables with an onion thrown in for good measure. This is wonderful savory side for almost any main dish. Several days ago I had some leftovers in the fridge and decided that I was not going to cook a main dish today. I had chicken from the 40 cloves of garlic recipe and  some savory venison meatloaf from a recipe I posted several years ago.

  • 2 ½ pounds approximately of Root Vegetables – Turnips, Carrots, Parsnips, Potato and Onion
  • 1 to 2 tablespoons of Coconut Oil or Extra Virgin Olive Oil (EVOO)
  • Sea Salt and Fresh Ground Black Pepper to taste

Preheat oven to 375 degrees F.

Peel and cut the vegetables into large bite size pieces. In a large bowl toss the vegetables with the oil using spoons or your hands. Season the pieces with salt and pepper to taste. Arrange them in a single layer on a rimmed baking sheet. Roast until tender, usually about 45 to 60 minutes.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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